If you prefer not to chop vegetables by hand, using a food processor is a great, fast alternative. This meat loaf can be time-consuming from start to finish but well worth the time and effort. It’s a hearty meal for a family dinner or a holiday gathering.
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 cups cooked brown rice
- 6 ounces firm tofu, drained and chopped
- 1 recipe Seitan Steak, chopped
- 1/4 cup chili powder
- 1/4 cup paprika
- 1 tablespoon ground cumin
- 1 tablespoon sea salt
- 2 sprigs thyme, minced
- 6 slices whole wheat bread
- 2 cups water
- 1/4 cup olive oil
- 1 tablespoon egg replacer
- Preheat the oven to 350 degrees F. Coat a 16 x 4 x 41Ú2-inch loaf pan with olive oil cooking spray. Set aside.
- Heat the oil in a medium skillet on medium heat. Add the onion, celery, carrots, and garlic. Cook and stir about 5 minutes, or until the onion is translucent.
- Transfer the onion mixture to a large bowl. Set aside.
- Put the rice and tofu in a food processor. Process about 3 minutes, or until smooth, stopping occasionally to scrape down the work bowl. Transfer it to the bowl with the onion mixture. Add the seitan, chili powder, paprika, cumin, salt, and thyme. Mix well.
- Wash and dry the work bowl and blade. Put the bread in the food processor.
- Process to coarse crumbs. Transfer the bread crumbs to the bowl with the seitan mixture. Add the water, oil, and egg replacer. Mix well. The consistency should be like mashed potatoes.
- Transfer the seitan mixture to the prepared pan. Smooth the top with the back of a spoon.
- Cover with aluminum foil. Place it in a larger pan. Pour water into the larger pan until it reaches the level of the seitan loaf. Bake for 45 minutes. Remove the foil and bake another 15 minutes, or until well browned.
- Let cool.
To serve: unmold the loaf onto a serving platter and slice.
Yield: 16 servings